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Everything went very well.....just wish I would of thought of Whipped Caribou Parfait...LOL
I did recieve an email today on how great the food was and how our members in attendance were proud of thier club....this group has been to several other clubs around and said this was the best so far, so mission acomplished.....here's a link to the food pics
fryguy
http://s291.photobucket.com/albums/ll305/fryguy_photo/food/

I will be doing a VIP dinner for the president of our club and presidents of other area country clubs. These are some very big hitters in the portland area. The Executive chef is on vacation so this will be on me. I'm looking forward to showing them what I can do....
here's my menu
apps. Prawn cocktail (u15's) Assorted Brochetta Caprese Skewers
Composed Ceasar Salad with Belgian Endive and Starburst Tomatoes (from my garden)
Seared...

it all depends.....if your looking for a line cook and see CIA, or maybee to a lesser extenet CCA, I would skip right over him, or her. Too much $ and ego. On the other hand if I see Western Culinary Institute I might take a look at them if they have some previous background.....I really like to see that they were in the biz a while, before attending school....just my opinion

Sometimes just being a cook you have no idea what the chef has to deal with. Budgets, employees, schedueling, vendors, customers, owners ect. ect. That being said some handle it better than others. And when the pressure is on is when you can see the good ones rise to the challenge. Myself I work better the busier it is......Oh, and if your in Oregon and need a job, look me up ....I like your attitude

here's some stuff I've been doing lately...thought you might want to take a look.....I've been trying to use alot of flowers and greenery from our golf course to make the buffets a little better
fryguy
http://s756.photobucket.com/albums/xx202/OLCC/food%20and%20beverage/?albumview=slideshow